Gremolata Roasted Beets

Gremolata Roasted Beets
  1. 10-12 medium sized beets, ends trimmed and peeled
  2. 1 ½ tablespoons Milanese Gremolata EVOO
  3. 1 clove garlic, minced
  4. ½ teaspoon sea salt
  5. ¼ teaspoon black pepper
  6. 1 tablespoon Sicilian Lemon Balsamic Vinegar
  7. 2 teaspoons lemon zest, divided
  8. 1 tablespoon chopped fresh parsley
  1. Preheat oven to 400 degrees. Line a baking sheet with non-stick foil. Set aside.
  2. Cut beets into ¾-1“ pieces (about 4 cups total). Toss with Milanese Gremolata EVOO, minced garlic, salt, and pepper. Spread evenly on prepared baking sheet and place in the preheated oven. Roast for 35-45 minutes (stirring every 10 minutes) or until beets are tender. Remove from oven and drizzle with Sicilian Lemon Balsamic Vinegar and 1 teaspoon lemon zest. Arrange on a platter and sprinkle with remaining lemon zest and chopped parsley. Beets may be served hot or cold. Enjoy!
A Twist On Olives